Say hello to melt-in-your-mouth soft coconut sable cookies layered with tangy passionfruit curd. This is a perfect addition to your holiday parties or as a gift for your loved ones, because these cookies take your typical festive cookies up a notch. Bonus: you can indulge on the leftover curd by drizzling it over your pancakes or crepes.
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Love Yakuta’s Linzer cookies? Try her chocolatey sheet cake recipe next!
Coconut Sable Cookies
Rest time: 1 hour. You can store in the refrigerator for up to 1 week in an airtight container to maintain freshness.
For the passionfruit curd, strain the seeds from the passionfruit pulp, mix in the lemon juice and set aside.
In a medium pot, pour the passionfruit/lemon mixture, butter, eggs and sugar. Cook on low heat, stirring continuously until thickened.
Remove from the heat and, using a sieve, transfer the curd to a bowl or jar. Allow to cool and store in the fridge for 30 minutes before use.
For the coconut sable cookies, in a mixing bowl, beat the butter and sugar together until pale yellow. Add in the yolk, coconut extract and mix until combined. Add the flour and mix until the flour is incorporated.
On a floured surface, using a rolling pin, roll out the prepared dough ¼ inch thick (not too thin) and shape the cookies using a cookie cutter. Place the cookies on a baking pan lined with parchment paper. Refrigerate for at least 30 minutes.
Preheat the oven to 325°F. Take the cookies out of the refrigerator and using a smaller cookie cutter cut the centres of the cookies for only half the batch of cookies.
Bake the batch of cookies for 15 minutes and then let it cool at room temperature. Using ½ Tbsp measure, put passionfruit curd on the cookies without the hole cut in the centers. Then, place a cookie with a cut hole on top of each of the filled cookie.
To assemble, drizzle the cookies with melted milk chocolate and shredded coconut.